strudel pastry



  • A wafer-thin pastry common in Austria and Hungary but originating in the Middle East and brought to Europe in the Ottoman invasions of the 15th century. made from strong white bread flour, beaten egg, melted butter (4:1:1), vinegar and salt, all mixed to a silky dough, rested, rolled out and stretched until thin, then layered to build up thickness. Other formulations omit the vinegar and include milk, sugar and lemon zest and use yeast to raise the dough as in bread dough production.